Apple Pumpkin Soup Recipe
Apple Pumpkin Soup Recipe photo by Taste of Home
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Apple Pumpkin Soup Recipe

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3.5 5 13
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Relish autumn’s color and flavors right in your bowl with this creamy, golden soup from Spearville, Kansas field editor Pat Habiger. Just blend the ingredients and chill overnight. “For a treat, serve in hollowed-out small pumpkins,” suggests Pat.
TOTAL TIME: Prep: 50 min. + chilling Cook: 10 min.
MAKES:12 servings
TOTAL TIME: Prep: 50 min. + chilling Cook: 10 min.
MAKES: 12 servings


  • 2 cups finely chopped peeled tart apples
  • 1/2 cup finely chopped onion
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour
  • 4 cups chicken broth
  • 3 cups canned pumpkin
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon each ground cinnamon, nutmeg and ginger
  • 1 cup unsweetened apple juice
  • 1/2 cup half-and-half cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 each: 100 calories, 3g fat (2g saturated fat), 10mg cholesterol, 389mg sodium, 16g carbohydrate (12g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. In a large saucepan, saute apples and onion in butter for 3-5 minutes or until tender. Stir in flour until blended. Gradually whisk in broth. Stir in the pumpkin, brown sugar, cinnamon, nutmeg and ginger. Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Cool slightly.
  2. In a blender, cover and process soup in batches until smooth. Pour into a bowl; cover and refrigerate for 8 hours or overnight.
  3. Just before serving, transfer soup to a large saucepan. Cook over medium heat for 5-10 minutes. Stir in the apple juice, cream, salt and pepper; heat through. Yield: 12 servings (about 2 quarts).
Originally published as Apple Pumpkin Soup in Taste of Home October/November 2007, p9

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[email protected] User ID: 5555551 93060
Reviewed Nov. 3, 2013

"I was very excited to make this recipe because I really like pumpkin and apples. But unfortunately, I will not be making this one again. My family of four, 2 adults and 2 small children, did not care for this at all. I think I will try to make something with the leftovers though, maybe a quick bread or some muffins."

Loufrommaine User ID: 6222180 93585
Reviewed Jan. 18, 2012

"Been making this for several years without the onion. I just thought it was better without it. winter squash works well in place of pumpkin."

eli97030 User ID: 5357812 144844
Reviewed Nov. 15, 2011

"Great unique taste for the holidays. I have made it several times and even the kids love it!"

Ilovethefamilycat User ID: 5393085 93583
Reviewed Aug. 28, 2010

"This was pretty good. I like it, but I thought it was kind of thick. But I guess that's how it's supposed to be. It's a great autumn food."

downundercanadian User ID: 4302163 66105
Reviewed Jan. 7, 2010

"Good, but I added a dollop of sour cream and some parmesan cheese when I served it to make it great!"

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